/ck/ - Food & Cooking

I swear you flyovers just don't know what good herbs are and rely on three year old racks to carry through in freshness.

Cooking is then absolute biggest meme. There's no reason to do it, just go to Subway or Little Ceaser's.

>>9661243
hey fag, the tip is don't use them expired, they are good for half a year or less. Bitter shit isn't how they normally work.

What does bay leaf do?

>>9661292
Stick up your house and hair

>>9661243
What's wrong with thickening dishes with flour or cornstarch?

>>9661292
It fills the kitchen with the pleasant scent of a bay breeze on a summer day

Damn, I'm glad I saw this OP. I'm making a homemade chicken noodle soup and I made a thyme/parsley bouquet garni but forgot the bay leaf! I just threw a couple in, so you at least accomplished something, you irredemable jackass.

>>9661292
Adds flavor.

>>9661243
I bet you wasted your other vote today too

>>9661301
it doesn't actually work
it's placebo

>>9661243
Protip, men can't taste bay leaves because they have inferior noses.

>>9661315
Only cucks want to eat thickened soups and sauces anyway. It reminds me of their wife/gf's bull's cum that they use to sustain themselves

>>9661315
>>9661362

>>9661243
Has anybody actually tried eating these things? there fucking terrible. worst hipster meme ever

>>9661427
>hipster meme
That doesn't mean what you think it means. Everyone uses bay leaf. It's mainstream.

>add bay leaves to soup
>don't take them out before serving

>>9661343
Just because you put on a skirt doesn't make you a woman.

>>9661427
What the fuck, if anything you are the hipster, you fucking subhuman retarded baboon.

>>9661243
>bay leaves
>boiling water
>tomato sauce
>sauteed vegetables
Stupid memers, lmfao

>>9661343
>inferior noses

>>9661435
t. San Franciscan Brooklynite

>>9661446
what's up with all the tranny memes I've been seeing on 4chan as of late? it's like everywhere, man

can I go one day without being reminded of caitlyn jenners' continued existence please please anon?

>>9661466
>meme

>>9661466
>Implying you don't want to get pegged with a strap on over and over by Wheaties him/her/herself.

>>9661463
t.idiot
Everyone puts bayleaves in their grains to keep from pests.
What are you, 12?

>>9661460
Hey it's not my fault you're genetically inferior.

Alternatively, congratulations on smoking cannabis and tobacco long enough that your sense of smell is kaput like a good got.

All of us superior übermenschen can still taste everything and enjoy the finer things in life while you eat the slop of the proletariat.

>>9661466
I know right? When did 4chan become obsessed with girls with penises?

>>9661446
No but the estrogen certainly changed your sense of smell :^)

>>9661315
what the fuck are you talking about

>>9661479
>>9661486
>>9661490
Least it was reasonably contained to /d/ way back.

>tfw /d/ will never stay in /d/ these days and I'm constantly re-reminded of all the horrific things I fap to by you pissant

>>9661497
>mfw you're the original poster that spawned the tranny discussion and you are, in fact, a tranny.

>>9661497
>Please don't remind me I'm a fucking degenerate
Off yourself, now.

>>9661292
It's used as a reminder. Adding a big ass bay leaf to your dish reminds you to fish the fucking useless cunt out before you serve the food.

>>9661315
Sceintist here, can confirm the placebo effect is real.

>>9661301
Thicken with red split lentils master race. Adds body and nutrition without the floury texture

>>9661487
>Everyone puts bayleaves in their grains to keep from pests.
what the fuck
who does this

>>9661512
>>9661522
>let me bring up /d/ and then condemn /d/ when the subject actively becomes /d/

Nice try faggots. At least I know you're all in Hell with me now.

>>9661487
rats know what's up, they aint eating that shit leaf

Why would you put a LITERAL FUCKING LEAF in your food?

>>9661532
>why are there lentils in this gravy?
>to thicken the gra-
>FUCK ME

>>9661548

>>9661551
Theyre tiny they disintegrate into the sauce and add this wonderful body and flavour

>>9661540
kek

>>9661301
Real men make roux.

undercooked steak certainly takes first place. These subhumans are more deluded and pretentious than a japanese sushi chef

>>9661623
Real men don't know what the fuck 'roux' is

>>9661619
this really sounds like something to try
how do you prepare the lentils? do you cook them first and soften them up and mash them? or do you just cook them in the dish itself?

>>9661243
why are Americans so fucking retarded all the time?

>>9661631
>Americans

>>9661623
You don't use flour for your roux?

>>9661631
>not knowing what a roux is
lmao holy shit
are you a child

>>9661292
outrages the chipotle clientele

>>9661639
bruh anyone from new orleans knows what roux is

>>9661636
O B S E S S E D

>>9661636
They can't help it, they were born that way.

>>9661648
Can confirm. I can make my own rouxs for my Etouffee.

less than 30 minutes simmering time = wasted bay leaf
More than 30 minutes simmering time = flavorful liquid.
Don't ask about exactly 30 minutes. It's in the air.

>>9661619
>>9661633 (dubs)
pleassue respondu

>>9661633
It's a very popular technique in Indian cookery as traditionally you never thicken curry with flour but with lentils, spices and nut pastes.

How you add the lentils is up to you, if you plan on simmering a bot of something for 45 minutes+ you can just toss the dried lentils in. If you're whipping up something quick it's maybe better to have them pre cooked. Mash them, blend em or cook them to a mush

>>9661250
Yes
>>9661315
Use more and say it again dipfuck

I hate what this board has become

>>9661686
or just use corn flour which does the same thing 100 times faster

>>9661707
What could be faster then throwing a handful of dried lentils into a pot? Assuming you're making something like stew which simmers for hours anyway

>>9661707
It's also not the same thing btw cornflour adds a weird texture and doesn't taste nice

>>9661724
>a weird texture
So does cornstarch. You'll get laughed out of any kitchen that isn't the strip mall chinese joint if you use it to thicken anything. This is why reduction sauces have replaced most thickening. But reduction sauces have their own problems if it's a protein laden sauce.

>>9661733
Cornstarch has to be whisked in quickly, cold to hot or hot to cold, and then cooked for 10 minutes to prevent any tacky flavor or texture.

Roux is fucked to hell thanks to vega-boos, and reductions have a tendency to develop a film once they start to cool.

Arrowroot is probably the best universal thickener (aside from roux, fuck vegans), but it is more expensive than cornstarch.

>>9661298
You're thinking of semen

>>9661733
In my country cornflour is what US calls cornstarch. As for corn flour which I think we call polenta or masa harina, I've never used it to thicken so I can't argue

>>9661243
Is this b8?

>>9661760
Yes

>>9661733
>You'll get laughed out of any kitchen that isn't the strip mall chinese joint if you use it to thicken anything.
lol you know fuck all about restaurant cooking.

>>9661749
>cold to hot or hot to cold
This is done by any thickener whether it be roux, buerre manie or whatever. But no kitchen thickens with cornstarch anymore.


>>9661766
I'm talking worthy restaurants, not your strip mall joint.

>>9661773
Cornstarch is the degenerate thickener

>>9661312
Underrated post here

Bay leaf is too spicy for most Americans

>>9661443
>add bay leaves to soup
>make sure it lands in the bowl of the biggest manchild at the dinner table
>verbally flambe them when they release there stupidity

>>9661843
>*their
fuggg X---D

>>9661243
>"thickening" dishes with a water and cornstarch mixture and/or adding flour

what's wrong with this?

>>9661773
you're talking out your ass, is what you're talking.

>>9661922
it has a snot like texture.

>>9661927
>it has a snot like texture.

what's wrong with this?

>>9661927
stop jacking off into your food

>>9661362
>It reminds me of their wife/gf's bull's cum

It reminds you of it?

>>9661292
It's considered essential for soups. I can't tell you if it adds flavor, but it's supposed to. At any rate, it certainly is a potent and pleasant aromatic, and smell is no small part for a dish.

>>9661243
>"thickening" dishes with a water and cornstarch mixture and/or adding flour

how do i make gravy without this, i really need to level it up

>>9662852
The Bay Leaf Framers lobbyists force people to put a bay leaf in their soup recipes or suffer consequences. They are pretty powerful so people do it.

>>9661243
You notice bay when it isn't present.

As for thickening dishes... sometimes you want a sauce, not a soup.

>>9662979
>Waiter, where's my big ass ugly soup leaf?

>>9661243
salt is the biggest meme

>>9663098
get a load of this paleo fag.

>>9662872

Make a roux, /ck/omrade. Melt some butter in a pot and add a bit of flour to make a gruel-like consistency. Brown it up a little or until it assumes a polenta-like consistency and then stir in your rendered animal fats and blood.

That being said, I’m a big fan of cornstarch and water. Virtually every Chinese person uses this.

>>9663119
>how do I make gravy without using cornstarch or flour?
>simple. make a roux with cornstarch or flour

>>9661631
> equating poor knowledge with masculinity
wew

>>9663141
>thatsthejoke.mkv

get serious mane

no respectable gravy is made without a roux

>>9663181
welcome to america

Try using fresh bay leaves or 5 dry ones.
If you just use 1-2 dried leaves on a large pot its taste is not very noticeable besides the smell.

>>9663119
OK will give this a go and see how it comes up. Cornstarch / water I wasn't having much success, flour / water seemed to be working better but it's always been the weakest part of my roast

>>9662979
>You notice bay when it isn't present.
Absolutely this. I had pasta sauce without it the other day and I had to put a bunch of garlic powder on afterwards just to taste something interesting.

I add a bay leaf to every batch of rice I cook, it takes on an interesting flavor, and adds that little extra.

>>9661315
Don't use flour, the trick is dissolve the cornstarch in hot water first, then add it to the sauce

>>9663322
Rice is such a great flavour carrier, isn't it?

>>9663812
Don't you mean cold water?

>>9664125
Yep should be cold water, cornstarch dissolved in hot water becomes lumpy and shit

>>9661749
>Arrowroot is probably the best universal thickener

This.

>>9663004
>In the pot, Simple Simon. We can't serve you anything too sharp or hard. Please put your lifejacket on before attempting to eat the soup.

>>9662872
For the most part, you don't.

Pork blood and collagen will congeal, but your gravy will need constant attention to keep it from solidifying. Starches are really your best bet for sauces and gravies. Even if you use potatoes, rice or oats.

>>9661243
So, what you are saying is that you know nothing about cooking and decided to meme-troll on 4chan.

>>9661548
too bad things like parsley,cilantro, oregano, thyme, rosemary, marjoram, sage are all leaves

cornstarch is way better than a roux for gravy cause you have to use far less

>>9661243
You could just add some mint instead. It's faster and there's no need to wait half an hour for the same mint compounds to release or buying old leaves.

>>9661292
insect repellant

>>9661243
>A spice used throughout Western History
>A technique used throughout Western History
>meme

If it's something creamy or spicy, just add some sour cream to thicken the soup or sauce while adding some tasty to it.

>>9665891
>how to identify a flunkee teenager in two easy steps

>>9665891
Western history is a meme. 99.9% of it is just stolen from the PoC they colonized.

>>9661243
Bay leaf in tomato soup is god tier

>adding flour
Now you're just fucking with me.

>>9665926
Trying to contextualize meme as the original Dawkins term in a Mongolian cave art forum makes you seem a bit foolish.

>>9665943
Yes, except both bay laurel and thickening with starchy food items are European in origin.

>>9661301

nothing. OP is just a retard